Grilled Cheese Classics

Another must-have comfort food:  Grilled Cheese.
Celebrating the creamy confection. The essence of the Grilled Cheese sandwich is the bread and/or topping. Traditional white or wheat or other rustic artisanal loaf.
Simple cheddar…finest Swiss or other gourmand selection. The rocket science of roasting and toasting.
The Menu Shoppe has it covered…
The Art of the Grilled Cheese.
Our Wire Basket Collection promises perfect presentations.
Three-Cheese Grilled Cheese Sandwich
Grated Gruyère cheese
Grated fontina cheese
Grated mozzarella cheese
butter
white bread
Top slices of white bread with a mix of grated Gruyère, fontina and mozzarella cheese. Close the sandwiches and lightly butter the outside of the bread. Grill until the cheese is melted and the bread is toasted.
Grilled Haloumi and Lemon
1/2 pound Haloumi cheese
2 lemons
1 large garlic clove
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons finely chopped fresh dill
4 (3/4-inch-thick) slices peasant
or country-style bread
Prepare a gas grill for direct-heat cooking over moderately high heat.
If unable to grill outdoors, bread, lemon, and cheese can be cooked in a hot oiled well-seasoned large (2-burner) ridged grill pan over moderate heat.
Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure
2 tablespoons and put in a bowl. Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices. Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.
Separately toss lemon slices and cheese each with 1/2 tablespoon dressing. Brush both sides of bread with remaining 2 tablespoons oil. Grill bread, cheese, and lemon slices on grill rack, covered, turning over once until bread is toasted (2 to 3 minutes total) until grill marks appear on cheese (3 to 4 minutes total) and lemons begin to wilt (4 to 6 minutes total). Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices.
Drizzle with dressing and serve immediately.
so ideal for small plates
Mini-Sage and Fontina Grilled Cheese Sandwiches
1 cup (packed) coarsely grated Fontina cheese (about 4 ounces)
1/4 cup ( packed ) finely grated Parmesan cheese
5 teaspoons chopped fresh sage + 32 whole fresh sage leaves
3/4 cup (1 1/2 sticks) unsalted butter
16 5 x 3 x 1/2-inch slices country-style bread, crust removed
Melt butter in small saucepan over medium heat–sprinkle with salt. Pour half of butter into small bowl and reserve. Add chopped sage to remaining melted butter in saucepan–stir over medium heat
30 seconds. Arrange 8 bread slices on work surface. Brush top side with all of melted sage butter. Divide Fontina cheese among bread slices– sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves atop each sandwich to adhere. Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter–turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.
Grilled Gruyere and Zucchini Sandwiches with Smoky Pesto
4 ounces Gruyere or Appenzeller cheese, cut into 8 slices
one 8-ounce zucchini, cut into 4 lengthwise slices
1 cup basil leaves, packed
1 large garlic clove, coarsely chopped
1/2 teaspoon hot smoked paprika
3 tablespoons extra-virgin olive oil–plus more for brushing
4 English muffins, split
salt, to taste
In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt. Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise. Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. Spread the cut sides of the muffins with the pesto. Layer 1 slice of cheese, 2 zucchini pieces and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and brush the tops and bottoms with olive oil. Grill the sandwiches over low heat, turning, until they’re crisp on the outside and the cheese is melted, about 4 minutes total. Cut the sandwiches in half and serve.
 
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